Caramelised Parsnips and Baby Onions
Preheat oven to 200oC, gas mark 6.
Bring a large pan of water to the boil and add the parsnips and par-boil for 5 minutes. Drain and return to the pan to dry.
Mix together the soy sauce, honey, Dijon mustard, ginger and oil in a large bowl.
Add the parsnips and onions and toss until covered.
Place in a shallow roasting tin and cook uncovered, turning occasionally for 25 minutes until tender, sticky and golden brown.